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Slow-cooked Lamb ragu with pasta

Yields6 ServingsPrep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins

This is an ultimate comfort dish during the cold months. Set your slow cooker in the morning before you go out & about, then you’ll come home to a hearty lamb ragu.

Slow cooked lamb ragu with pasta recipe

 1 Lamb square cut shoulder (2.2kg–2.4kg approx)
 2 tbsp Avocado oil & rosemary
 1 onion, diced
 1 carrot, diced
 3 cloves garlic, crushed
 150 g bacon, sliced
 1 bottle(680g) tomato passata
 ½ cup red wine
 2 ½ cups beef stock
 3 sprigs fresh rosemary
 2 bay leaves
To serve
 ¾ cup parmesan, grated
 A handful of Italian parsley

Heat oil in a large skillet over medium high heat. Brown lamb all over.


Place the browned lamb and all the ragu ingredients in the slow cooker. Set to cook 5–6 hours high or 8–10 hours low.


Remove the lamb and shred it using two forks. Return the meat in the sauce.


Cook the pasta (80–110g per person) in plenty of salted boiling water per package instruction.


Serve the ragu over pasta, garnished with parmesan and parsley.

Nutrition Facts

Servings 0

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